Russian Carrot Baba

A fabulous vegetable dish with a hint of spice from Silvena Rowe
By Silvena Rowe
Russian Carrot Baba
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 80 g butter
  • 2 tbsp olive oil
  • 3 shallots, finely chopped
  • 800 g carrots, grated
  • 2 Granny Smith apples
  • 50 g golden sultanas
  • 150 ml soured cream
  • 1 large egg yolk, beaten
  • 1 tsp clear honey
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 150 g brioche breadcrumbs


1. Preheat the oven to 180C/gas 4 and butter a medium baking tin.

2. In a large non-stick pan melt 20g of the butter and the olive oil and cook the shallots until soft.

3. Add the carrots, apple and sultanas and continue cooking for another 5-7 minutes, stirring all the time.

4. Pour the carrot mixture into the buttered baking tin.

5. Melt 50g butter and mix with the soured cream, the egg yolk, honey, coriander and cumin until blended. Season to taste with salt and pepper.

6. Pour the soured cream mixture over the carrot mixture in the baking tin.

7. Melt the remaining butter in a small frying pan and brown the brioche breadcrumbs for about 2 minutes.

8. Sprinkle on top of the carrot and soured cream mixture and bake in the preheated oven for about 25-30 minutes until golden brown.

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